37 Reviews of Cake Balls

From: Chef #625669

On Oct 24, 2007

I've been making these for a while now from a recipe I found. I love all the variations. Through trial and error I have found that the BEST way to do this is to put wax paper on a baking sheet (metal). Roll the balls out of the mixture and place on the wax paper/baking sheet. Place these in the freezer for a min. of 15 min. This allows the cake to harden and the pans to be cold so that when you dip them then don't fall apart, and since you are placing them back on the cold pan they instantly harden. Another trick is to add a tsp or more of crisco to the almond bark when melting. This makes it thin and the cake is easier to dip. I heat almond bark in microwave for 15 sec. at a time, then use fork to dip, just laying the ball on the fork. I've added sprinkles and nuts to the tops for the kids as well. Hope this helps.

From: CookinMamaof3

On Dec 23, 2006

I made these as the recipe suggested and they tasted great. However, they were very difficult to dip in the almond bark--they just fell apart and trying to get them out of the melted bark was a headache. Eventually, I got about half the batch somewhat covered, but I ran out of bark for the remaining 15 balls. I think it would have worked better if I had re-chilled the balls after rolling them, then dipped them in the melted almond bark. I will try that next time.

From: lizzypoo222

On Dec 28, 2008

I make these all the time i think carrot cake with cream cheese frosting and red velvet are the best! These can be really really messy what i think works best is to wait until the cake is cool than put it in the food processor with the frosting than let it freeze for a few hours, roll the balls let them freeze overnight than dip them in almond bark while they're frozen otherwise they'll be too soft and fall apart on you.

From: Chef #677601

On Dec 5, 2007

These were a big hit at my Thanksgiving dinner! I used carrot cake mix and cream cheese icing and dipped them in almond bark. People thought it was pumpkin not carrot. I used a large cookie scoop to make my balls, put them in the freezer, and after dipping them, I used cooling racks so the excess could drip off. They looked beautiful served in foil, mini cupcake liners. Everyone thought they came from a professional bakery!

From: Jessica H.

On Feb 13, 2008

i made this recipe over the christmas break and they were a HUGE hit, especially with my sister, who promptly requested (okay, DEMANDED) that i make more once they were all gone so quickly. i have since made them 3 more times, all experimenting with different flavors. my favorite so far was strawberry frosting w/ funfetti cake mix. i dipped half of it in chocolate almond bark and half in vanilla, and then i even got fancy and started making designs on the tops with the opposite kind. my only suggestion for anyone making this is to make sure you have plenty of people to share with otherwise you will end up eating the whole batch in a very short amount of time thanks for sharing this!

From: Chef_from_the_Midwest

On Jan 5, 2008

I love this recipe. I have been making with my holiday baking for years. I have tweeked the original recipe over the years, and I use 1 1/2 cans of frosting instead of 1. It gives the balls a more truffle like texture. I also throw in extra goodies in the cake balls as well as try out different flavors. My favorite is spice cake with cream cheese frosting and heath bar tidbits, dipped in vanilla almond bark, and drizzled with semisweet chocolate. I always get the oohs and aahs over those. As pretty as they are delicious.

From: rebecca mcgill

On Dec 10, 2007

My friend brought these to a cookie exchange (no, they are not a cookie!!!) and they were a BIG hit. We now call her the Queen of the Cookie Exchange. She made a chocolate/ chocolate dipped in chocolate, a lemon/ lemon dipped in vanilla, and a strawberry/ cream cheese dipped in vanilla with red and green food coloring. Very fantastic. I plan to make more this week.

From: IBO Chef

On Jan 26, 2008

This is another fun recipe with kids! Be sure to crumble the cake while it is still warm. I did not use the edges that were crusty. I tried red velvet with cream chese icing and vanilla bark. I am gonna try the lemon next - or maybe chocolate with coconut and pecan frosting!

From: Mommaof2Beauties

On Nov 10, 2006

I too got this recipe from a co-worker. It's soo simple and yet everyone thinks they are so fancy! I've used chocolate cake, chocolate icing and chocolate almond bark. This would be a great addition to a Christmas cookie platter! Thanks for sharing Luby!

From: Busy Mom of Twins

On Feb 13, 2008

I make these all the time! Everyone who has tried them has loved them. My favorite is chocolate cake, chocolate icing and dark chocolate candy melts to cover. My husband prefers yellow cake, chocolate icing, and white candy melts. I have also made this recipe with a family-size brownie mix with great results. For Christmas, I made a chocolate cake and added peppermint extract and decorated with crushed candy canes. Huge hit! For my daughters' Valentine's party I made red velvet cake, cream cheese icing, and white candy melts with pink candy melt drizzle. Perfect size for little hands! I always use the Wilton candy melts to coat, but I am looking into a bit higher quality chocolate as I have had some quality issues this year. I also always freeze/chill the balls again before dipping. It helps the chocolate covering go a bit further and the balls stay together well for dipping. One other note - Don't use the whipped icing as it may make the inside a bit too gooey!